"Stuff we can't fit into the cabinets." (otherdeb in Brooklyn, NY)
It is also incredibly helpful if you are active on the Discussion Board. It's the best way to stay in touch with the community and the group will help keep you going. In fact, why don't you head over there now and introduce yourself?
Week One Assignments1. Take "Before" Photos.
- Get out your digital camera. If it has photo-quality settings, put it on a high-quality setting in case you decide to share your image with us. If you have natural light, pick a time when the light in the kitchen is bright but not full of glare.
- If you have any tables, plants, etc that might get in the way, scoot them to the side. I had to move a butcher-block island and stools in order to get my shot, above.
- Now open every cabinet and every drawer. Open the fridge and freezer too.
- Snap away. Get one overall shot, but also a few detail shots. And of course, do not clean anything up before photographing. No cheating!
- Submit your photos here. The reason we do the Cure as a group is to help and inspire each other.
Judy Rae's fridge and cabinets pre-Cure
Go through your refrigerator, cupboards, counter-tops and pantry and clean up your food clutter. The food you have in your kitchens should be fresh and replenished frequently. Take a long hard look at that tin of wasabi powder you got on your trip to Japan three years ago; it's dusty and has absorbed the odors of in the cabinet. Re-consider the jar of preserved lemons you got as a wedding favor who knows how long ago; it's brown, you have no idea how to use it, and it takes up energetic space in your kitchen. Here are some basic guidelines for de-cluttering your food:
- In the case of fresh foods or foods with an expiration date - toss or compost it if it has expired.
- In the case of frozen foods, get rid of anything with freezer burn. Foods that have been stored for more than 12 months are generally still safe to eat, but their quality has been compromised. In other words, time to make a big pot of soup.
- In the case of spices and canned foods that have not expired but have not been used in the last 6-12 months, really consider if you'll ever use it. Those saffron threads from your cousin's vacation in Spain, the chunks of star anise you bought once for a recipe but haven't used since... you get the picture. Some ingredients are expensive and may be difficult to part with. If you really think you might use them someday, make a list of these items then put them into a box in the back of a cabinet or under the sink.
- In the case of duplicates (I often have two jars of capers and two boxes of cocoa open at once, not sure why) combine containers and toss one. Or jump ahead and begin to consolidate dry goods into stack-able jars
- Faith wrote a very helpful post two Cures ago specifically about condiments and expiration dates. Check it out.
kategal25's refrigerator before the Cure